Kara sev is a spicy murukku famous in nadar community especially in sattur ,virudhunagar districts .One of our family friend is from a village near sattur ,they are the ones introduced this sev to our family.I love this a lot ,especially with curd rice.My friend potru gave this recipe , its been a long time since she gave and i just thought of doing it yesterday since its diwali time and its a great snack to go along with sweets.
Looking for some deep fried snack recipe for Diwali? Check
- Oma podi(plain sev)
- Butter Murukku(Chakuli)
- Ribbon Pakoda(Ribbon Murukku)
- Thenkulal Murukku(Honey Murukku)
Preparation time:5 min
Cooking time:15 min
- 1 cups besan
- 1/4 cup rice flour
- 1/2 tsp salt or as required
- Oil for deep frying.
To grind :
- 2 red chili
- 1 garlic
- 1/2 tsp black pepper
- 1/2 tsp jeera
- Grind chilies,garlic,pepper,jeera together with little water to coarse mixture.
- Mix besan,rice flour and salt together .
- Mix the ground mixture to flour mixture.
- Add around 1/4 cup of water to make a dough .
- Roll them and put them in press .
- Heat oil and press the dough like murukku /chakuli directly in oil.
- When the sev turns little brown or the oil stops its noise its ready to jump out .
- Drain them in kitchen towel.
- After it cools down break them coarse and store it in airtight container.
- Best served with tea or for curd rice
- You can use oota karandi(holed ladle) to make them as well (that is the traditional method i guess ) .By using murukku press it is so easy to prepare .
- .If you wish you can add chili powder instead of red chili .Some even omit red chili or chili powder .
- You can omit garlic ,but i prefer adding it because we use besan as the main ingredient.
- Don't over cook it then it will be burnt .If you under cook it sev will not be crunchy .
- You can also increase rice flour if you wish the sev to be whiter .
- I used thenkulal press for making this sev.
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